Never Lose Track of Your Favorite Recipes.
Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.
Baked Spinach And Ricotta Gnudi In Roast Tomato Eggplant Sauce | The Brick Kitchen
Ingredients
- 2 tablespoons olive oil
- 1 medium-large eggplant cubed
- 250 g fresh cherry tomatoes halved
- 1 400g can cherry tomatoes
- 2 cloves garlic finely chopped
- salt and pepper
- 1/2 teaspoon red chilli flakes
- Ricotta gnudi
- 150 g spinach
- 280 g good quality deli ricotta (firm)
- 1 egg beaten
- 1/4 cup finely grated parmesan
- zest 1/2 lemon
- 2 tablespoons plain flour
- salt and pepper
- 1/2 cup fresh basil
Get the App
Chrome Extension
